Pork Fried Rice


This slideshow requires JavaScript.

Fried rice is possibly the first “Chinese” dish I ever dared try, and to this day it remains one of my favorites. Although I love fried rice, I don’t love all the ingredients in the traditional dish. (Namely the carrots and the peas. Yuck!) I actually prefer to make my own and try do it whenever I have old rice to use.

Given that I don’t like the traditional ingredients in fried rice, my fried rice recipes are always a little different – but especially this one, which has a secret ingredient. Even Sis commented that she liked my addition!

ingredients.

  • 1/2 lb. bacon
  • 1 lb. boneless pork tenderloin, slightly frozen
  • 4 c. cooked rice, day old
  • 1 medium yellow onion, chopped
  • 2 large garlic cloves, chopped
  • 4 green onions, washed and sliced
  • 2 c. baby bella mushrooms, washed and chopped
  • olive oil
  • 2 to 3 T. soy sauce
  • 1 T. crushed red chili flakes
  • 3 eggs, whisked
  • salt and pepper to taste

directions.

  1. In a large skillet, fry the bacon over medium low heat until cooked thoroughly. Remove bacon from bacon grease and reserve grease. Pat dry with paper towel and chop into pieces.
  2. While bacon is cooking, wash and chop mushrooms, wash and slice green onions,  chop onions and garlic, and slice pork tenderloin in thin strips.
  3. Cook yellow onion, mushroom, and garlic over medium-low heat in bacon grease until tender.
  4. Add sliced pork. Sear the slices. You don’t need to cook the pork thoroughly at this point because the pork will continue to cook as you finish cooking the entire dish; however, if you’re scared of eating undercooked pork go ahead and cook the slices throughout at this point.
  5. Add green onion slices and rice. You will probably need to add olive oil at this point, however, if it seems as though all of the bacon grease has been absorbed at any point throughout the cooking process, add a little bit of olive oil so as not to burn the dish.
  6. After adding the rice turn the heat up to medium high heat and saute for a few minutes. Add chili flakes and soy sauce.
  7. Push the rice to the edges of the pan to create a hole in the middle of the pan. Add more olive oil if recipe. Pour whisked eggs into the hole and cook the egg continuing to scrape the bottom of the pan with the edge of a spatula as the egg cooks (as if you were making scrambled eggs). Once the egg has cooked, stir to incorporate into the dish.
  8. Add bacon crumbles and stir. Add salt and pepper to taste as well as more soy sauce or crushed red chili flakes, if desired. Garnish with more crumbled bacon.

Meat is easier to slice when it’s slightly frozen; however, it’s not necessary that your pork be slightly frozen in order for you to slice it.

This dish can be adjusted to make it more or less spicier, more ore less meatier and more or less greasier. (I like more of everything!)

This dish tastes even better reheated. I re-fry it in a pan in a little bit of olive oil. If you haven’t guessed, the secret ingredient is bacon. (Seriously you can add bacon to almost any dish and it will make it better.) I wasn’t sure how well the bacon would work in the dish. After my second helping of leftovers I decided it was an excellent addition to the dish.

Recipe rating:

Try my other fried rice recipes:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s